These easy and fun eggnog pancakes have a swirl of cinnamon nutmeg rum brown sugar cooked right into them! (Jump directly to the recipe.)
I’m on the fence when it comes to eggnog. I want to like, with it’s rich nutmeg flavor and holiday ambiance that inevitably comes with a pouring of it. But then I’m presented with a glass of it and somehow it doesn’t live up to it’s reputation of holiday cheer. For me, the best way to use eggnog isn’t to just drink it but to use as a replacement for milk or buttermilk. Thus the eggnog pancake with cinnamon nutmeg swirl is born, perfect for the holiday brunches or for anytime you can actually get ahold of eggnog.
Now making pancakes with eggnog isn’t a new thing. Nor is giving your pancake a cinnamon swirl. My friend Lori over at RecipeGirl was the one that introduced me to that genius idea. But for me, adding the two together seems like a natural combination. Add a touch of rum extract and some extra nutmeg and vanilla to the mix and you’ve got a special brunch treat for the holidays.
Of course I’ll be fully honest and tell you this isn’t an everyday treat. Though you can certainly serve these eggnog pancakes with maple syrup (or a cream cheese drizzle like Lori serves her up) I found them sweet enough all on their own. And yes, one is plenty. It’s the sort of pancake that you can make once or twice a year. Which is good as eggnog is really only around once a year for the holidays. I’m going to take advantage of it that and make myself another batch. I did say once or TWICE a year right?
Eggnog Pancakes with Cinnamon Nutmeg Swirl
By Irvin Lin
These eggnog infused pancakes get a fun little swirl of rummy cinnamon nutmeg brown sugar. Keep in mind that most of the spicy sugar melts off when you flip the pancake so don’t get too concerted if these pancakes don’t turn out super pretty. They’ll be might tasty regardless of how they look!
Adapted from a recipe by Lori of RecipeGirl.
Cinnamon Nutmeg Swirl
4 tablespoons (57 g or 1/2 stick) unsalted butter, refrigerator cold
6 tablespoons (85 g) dark brown sugar
1 teaspoon imitation rum extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup (140 g) all-purpose flour
2 teaspoon baking powder
1/2 teaspoon kosher salt
1 cup eggnog
1 large egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon imitation rum extract
1/2 teaspoon ground nutmeg
1. Place two tablespoons (half the butter) in a microwave safe bowl and microwave on high for 60 seconds. The melted butter should be very hot. Place the remaining cold butter in the bowl and stir until all the butter is melted. The melted butter should be milky but smooth. Add the sugar, rum extract and spices to the butter. Mix to blend. Place a quart sized ziplock bag in a tall glass and wrap the edges of the bag over the edges of the glass. Pour the cinnamon nutmeg sugar butter into the bag and seal the bag. Snip a tiny corner of the bag off with a sharp scissors.
2. Make the pancake batter by placing the flour, baking powder and salt in a medium sized bowl. Measure the eggnog in a glass measuring cup then add the egg, oil, vanilla and rum extract and ground nutmeg to the eggnog. Beat with a work until the well blended. Pour the wet ingredients into the bowl with the flour and stir with a large spatula until just blended. A few lumps or dry spots are ok, don’t overmix.
3. Heat a nonstick pan on the stove at medium heat. Using a paper towel dipped in cooking oil, Wipe the pan with a light coating of the oil. Once the pan is heated up pour 1/3 cup of the pancake into the pan, spreading the batter out to about 4 inches wide in diameter circle. Let the pancake batter cook until the edges start to look dry and bubbles form on the surface of the pancake. Take the bag of cinnamon nutmeg sugar and squeeze a swirl of spice sugar over the top of the pancake. Flip the pancake (a thin metal spatula works best here) and cook that side until done. Keep in mind a lot of the cinnamon nutmeg sugar will melt out. Remove pancake from pan, wipe up any residual brown sugar from the pan with a paper towel using tongs to make sure not to burn yourself, and repeat with remaining batter and sugar. Serve with maple syrup (add a tablespoon of rum to the syrup if you’d like!) or plain all by itself.
Makes 5-6 pancake.
If you like this Eggnog Pancake Recipe check out my recipe for a gluten-free Quinoa Cornmeal Lemon Honey Pancake with Rosemary Maple Syrup
And also check out some of these other pancake recipes from around the web:
Running to the Kitchen’s Orange Basil Ricotta Pancakes
Sugar Dish Me’s Zucchini Bread Pancakes
Food Republic’s Venezuelan Chocolate Pancakes Recipe
The Wanderlust Kitchen’s Scotch Pancakes
Heather’s French Press Raspberry Swirl Buttermilk Pancakes
Katrina @ Warm Vanilla Sugar says
Wowza! Now these are some pretty looking pancakes!! I just love them!
Marisa Franca @ All Our Way says
Looks pretty darn good to me. How convenient — breakfast and dessert in one. That certainly saves time. Love the pictures.
Debbie D says
Have to try these! My secret for loving eggnog? Lots of rum extract, freshly ground nutmeg and chocolate chips!!!!! You can use grated chocolate if you like as well. I must make these without the cin and add chocolate chips. YUM! Thank you!
Carpet cleaning Chiswick says
These pancakes looks amazing! Thank you for the great recipe. I will try it.
heather @french press says
I;m with you, eggnog sounds like a good idea, and then one sip and I’m over it, but cooking and baking with it are a must during the holidays
THANKS you so much for sharing my pancakes 🙂
Heather @ Sugar Dish Me says
So… these are amazing. And I am SO with you! I am a total eggnog baker but not much of an eggnog drinker. It’s awesome in muffins and scones and quick breads — and now PANCAKES! I’m totally making these. And adding rum to the syrup.
Hood Golden Eggnog was one of my favorite things at holidays growing up. I would half and half it with milk, but I’m still not sure how I would down something like two tall glasses a night. I still like it (I don’t drink Hood anymore – do they even have it in SF??), but it’s too filling to have much of. These look good…maybe something for Christmas.
Sam @ PancakeWarriors says
Oh I just love eggnog pancakes – the cinnamon nutmeg swirl makes them extra special – going to be making these soon!!
Eva Cooper says
I love pancakes! I’ll definitely try your recipe, looks interesting.